We’ll let you in on a secret. Rachel Andrade is a magician without a wand or spellbook. The Mumbai baker swishes her spatula and turns butter (a lot of it), flour and eggs into dreamy bakes.

Her journey began at Kainaz Messman’s Theobroma, from where she moved on to Gauri Devidayal’s Magazine Street Kitchen and Rahul Akerkar’s Qualia, adding something special to each menu. Andrade’s expertise is in creating layers... lots of them. If you cut open one of her croissants, you’ll see the accuracy of patterns.